Nicoise Tarts with Barbecued Fish

To make marinade, combine mustard, soy sauce, sugar and 2 tablespoons water in a saucepan over medium heat. Bring to the boil, then simmer for 2 minutes or until sugar dissolves. Cool.

Combine fish and marinade in a bowl. Refrigerate for 30 minutes to marinate.

Meanwhile, to make Niçoise salad, place potatoes in a saucepan of cold water, bring to the boil and cook for 15 minutes or until almost tender. Add beans and cook for a further 3 minutes or until the vegetables are tender. Drain, then refresh beans in iced water and cool potatoes.

To make tart shells, preheat oven to 200C. Line a large oven tray with baking paper. Cut pastry into 4 squares and place 5cm apart on the tray. Using a small knife, score a 1cm border on each square. Lightly beat 1 egg, then use to brush pastry. Using a fork, prick pastry inside border. Bake for 12 minutes or until golden and puffed. Cool slightly. Press on centre of squares to deflate.

Cook remaining eggs in a saucepan of boiling water for 6 minutes for soft-boiled. Drain. Refresh in iced water.

Preheat a barbecue to medium–high. Drain fish, discarding the marinade. Cook for 4 minutes each side or until just cooked. Rest for 5 minutes, then break into large flakes.

Cut the beans in half lengthwise and the potatoes into wedges. Combine the vegetables with olives, onion, anchovies, basil, lemon juice, oil and fish in a bowl. Season with salt and pepper.

Place salad in tart shells. Peel eggs, then break in half and place on top of tarts. Serve with tomatoes.